Asazuke No Moto

Name: Asazuke No Moto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 950 ml
Cuisine: American
Ingredients: 900 ml Sake; 60 g Salt; 45 ml Vinegar; 22.5 ml Soy Sauce; 10 g Kombu; 7.5 g Dried Shiitake; 15 g Sun-Dried Tomato

Independent adaptation of a publicly published Yoshihiro Murata recipe. Not affiliated with, sponsored by, or endorsed by Yoshihiro Murata.

Asazuke No Moto from a three-star kitchen.

Ratio

Sake 900 mlVinegar 45 mlSoy Sauce 23 ml

Ingredients

Sake — 900 ml
Salt — 60 g
Vinegar — 45 ml
Soy Sauce — 22.5 ml
Kombu — 10 g
Dried Shiitake — 7.5 g
Sun-Dried Tomato — 15 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Third-generation owner of Kikunoi in Kyoto, holder of three Michelin stars; a leading authority on kaiseki and author of the definitive English-language book on it.

Originally published as Asazuke no Moto (Quick-Pickle Base).

Adapted from a recipe published by Yoshihiro Murata in NHK Kyou no Ryouri (kyounoryouri.jp).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from NHK Kyou no Ryouri (kyounoryouri.jp) (published as “Asazuke no Moto (Quick-Pickle Base)”). Full citation lives in Provenance.